Dr. Zhihua Wu is a leading researcher in the field of food science and nanobiotechnology, with a focus on food protein processing, allergen characterization, and functional food development. His work explores the structural and immunological properties of food allergens, particularly those derived from peanuts, soybeans, and almonds, aiming to elucidate mechanisms underlying allergenicity and cross-reactivity. He employs advanced analytical tools such as mass spectrometry, metabolomics, and molecular modeling to investigate how food processing, polyphenol interactions, and roasting alter protein structures and immune responses. Dr. Wu’s recent studies have provided key insights into epitope localization and allergen modification for risk reduction in plant-based foods. His ongoing research projects, funded by major Chinese national programs, include developing safety evaluation and risk mitigation techniques for plant-derived food resources and mapping IgE-binding epitopes of 2S albumins. He also contributes to the understanding of food flavor chemistry, especially changes in tea aroma compounds during processing and storage. Recognized through multiple provincial and national science awards, Dr. Wu’s research advances the interface of food safety, protein chemistry, and functional nutrition, offering innovative strategies for producing hypoallergenic and health-promoting food products.